If you are ever lucky enough to get carrots with their green tops still attached, don’t throw them away! This tangy, spicy, herby sauce is an amazing way to use the greens, and it complements the sweetness from the carrots so well. Finding ways to use all of the produce and minimize food waste always makes me extra happy.
Read MoreBuffalo cauliflower is the star of this salad that ties together the tangy, spicy Buffalo cauliflower and creamy ranch dressing recipes that I posted last year.
Read MoreSpicy, sour, creamy, tender, and crunchy- this cauliflower dish hits all the notes of a super addictive snack! As a bonus, they also reheat well, so I usually make enough for multiple snacks and meals.
Read MoreThree ingredients and minimal preparation means these stovetop blackened Brussel sprouts have taken over as our weeknight side dish of choice. With so little to hide behind, this technique for cooking the Brussel sprouts brings out amazing flavors and textures- salty, cripsy, deeply caramelized on one side, while being tender, juicy, and perfectly steamed on the other side.
Read MoreLast week’s ugly produce box came with a bunch of small onions and a gigantic fennel. With the chilly weather we are having, I was craving something nutty, toasty, and caramelly. I decided to make a quinoa dish with them instead this week. I wanted to keep the lovely roasted flavors as the highlight, so I complimented this dish with a light lemon dressing just to brighten it up a bit. I didn’t have any arugula or baby spinach, but I imagine it would taste great in this dish. I’d add it to Step 6- right when the quinoa is done- using the residual heat to wilt the greens. Please comment if you try this, or have other variations you want to share!
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